Servings: 2 cups
Red Chimichurri Sauce Recipe
This red chimichurri sauce is smoky, herby, and easy to make with roasted red peppers, parsley, cilantro, garlic, and red wine vinegar.
Ingredients
- 10 ounce jar roasted red peppers drained and coarsely chopped
- 4 cloves fresh garlic coarsely chopped
- 2 tablespoons shallot coarsely chopped
- 1/2 cup flat parsley leaves only loosely packed
- 1/4 cup cilantro leaves only, loosely packed
- 1 teaspoon smoked paprika
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
Instructions
- In a large food processor, pulse the drained and coarsely chopped 10 ounce jar roasted red peppers, coarsely chopped 4 cloves fresh garlic and coarsely chopped 2 tablespoons shallot.
- When the mixture is coarsely chopped, add the1/2 cup flat parsley, 1/4 cup cilantro, 1 teaspoon smoked paprika, 1/2 teaspoon coarse kosher salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon crushed red pepper flakes, pulse again.
- Pour in the 1/3 cup extra virgin olive oil and 1/3 cup red wine vinegar, pulse again until emulsified.
- Serve immediately or cover and store in the fridge.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage: Store red chimichurri sauce in an airtight container in the refrigerator for up to 1 week. A mason jar works well for storing your homemade chimichurri.
Freezing: It can be frozen in a freezer-safe container or freezer bag for up to 3 months. If you want to freeze it in small portions, try using an ice cube tray.
Nutrition
Calories: 379kcal, Carbohydrates: 11g, Protein: 3g, Fat: 37g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 26g, Sodium: 2546mg, Potassium: 413mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2780IU, Vitamin C: 89mg, Calcium: 104mg, Iron: 3mg